Scottish (Scotland) Meat main course food and Drink Ideas
Wild Duck in Cream Recipe
This is a recipe for a calorie laden treat of wild duck in cream sauce. Definitely not one for those on a health diet!!
2 prepared ducks
1 medium finely chopped onion
1&1/2 pints double cream
2 tablespoons redcurrant jelly
1 oz scottish blue cheese (or local if unavailable)
juice of 1 lemon
2 tablespoons rowan jelly (or another sweet red currant if unavailable)
Seasoning (Salt & Pepper)
Pre heat oven to 425F. Roast the duck on a rack/spit for about 30 minutes. Prick the skin (gently) to release any further fat. Drain the ducks well and place in a large casserole dish along with the onions.
Add the cream and redcurrant jelly then cover and bake for 1&1/2 hours or until the ducks are tender (use a skewer test on each leg). Lift the ducks out of the casserole and set aside keeping warm.
Skim any excess fat from the sauce and then place the casserole dish on a hot plate/stove top. Boil quickly until the amount is reduced by one third. Then stir in the crumbled cheese, lemon juice and rowan jelly. Mix well and season according to taste.
Serve the duck with the sauce poured over along with a potato dish of your choice.
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For US to UK equivalents for food weights and measurements see this rough guide
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